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How to make Slow cooked beef with red wine and peppercorn sauce

Yield = 8
Prep time: 0:15
Cook time: 2:00
Total time: 2:15

Ingredients

  • 1 tablespoon olive oil
  • 1.2kg-piece beef bolar blade
  • 2 large brown onions, halved, cut into thin wedges
  • 375ml (1 1/2 cups) red wine
  • 250ml (1 cup) Massel beef stock
  • 1 x 30g can green peppercorns, drained
  • 4 large fresh thyme sprigs
  • 3 fresh or dried bay leaves
  • Mashed potato, to serve
  • Steamed green beans, to serve

Method

  • Step 1 Heat half the oil a stockpot over medium-high heat. Add the beef and cook, turning occasionally, for 8-10 minutes or until browned. Transfer to a plate.
  • Step 2 Heat the remaining oil in the pan over medium-high heat. Add the onion and cook, stirring, for 5 minutes or until soft.
  • Step 3 Add the beef, red wine, stock, peppercorns, thyme and bay leaves to the pan. Bring to the boil. Reduce heat to low. Cover and simmer for 1 1/2 hours or until the beef is tender.
  • Step 4 Transfer beef to a plate. Cover to keep warm. Increase heat to high. Boil for 15 minutes or until the sauce reduces by half.
  • Step 5 Thickly slice the beef across the grain. Divide mash among serving plates. Top with beef and sauce. Serve with beans.